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Learn how to cook basmati rice on the stovetop with this easy, step-by-step guide. From rinsing the rice to getting the water ratio just right, I’ll walk you through the process so it turns out perfectly every time.
I love basmati rice for its wonderful fragrance and delicate, nutty flavor, which pair so well with richly spiced Indian dishes. Making rice should be simple, but as I often say, sometimes the simplest dishes are the trickiest to get right. Fortunately, with a little know-how, you can make beautifully fluffy rice with long, separate grains every time.
For this basmati rice recipe, I recommend starting with a high-quality brand of rice, preferably one imported from India or Pakistan. Not all basmati rice is alike, and some domestic varieties don’t have the same extra-long grains you may be used to seeing at Indian restaurants. My favorite is Jyoti Basmati Supreme, which has extra-long grains that expand beautifully as they cook. I use 1 cup of rice to 1¾ cups of water, a ratio that’s worked well for me over the years. Serve it alongside butter chicken, chicken tikka masala, or your favorite curry.
“This truly is the perfect basmati rice! Tried and true, this recipe never fails…much better than the package directions!”
What You’ll Need To Make Basmati Rice
How To Make Basmati Rice
Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cold running water, gently swishing the grains with your hand, until the water runs almost clear. Alternatively, rinse the rice in a bowl of water several times, draining between rinses.
Cook the rice: Combine the rice, water, butter, and salt in a medium saucepan and bring to a boil. Once the water is bubbling, cover with a tight-fitting lid and reduce the heat to a gentle simmer. The rice is ready when the water has been absorbed and the grains are tender. If they’re still a little firm, add a few tablespoons of water and continue cooking briefly.
Rest and fluff: Remove the pan from the heat and leave it covered so the rice can finish steaming. Then gently fluff with a fork, lifting and separating the grains rather than stirring them. Serve warm.
How To Store, Freeze & Reheat Basmati Rice
To store: Transfer leftover rice to a shallow container so it cools quickly, then refrigerate promptly, ideally within an hour. Store in an airtight container and use within 1 to 2 days.
To freeze: Once cooled, transfer the rice to freezer-safe containers or resealable bags. Flattening the bags makes them easier to stack and helps the rice thaw or reheat evenly. Freeze for up to 3 months.
To reheat: Add a splash of water to keep the rice moist, cover, and microwave until steaming hot throughout. You can reheat frozen rice directly from the freezer without thawing it first.
Perfect Basmati Rice
Ingredients
- 1 cup basmati rice preferably imported from India or Pakistan
- 1¾ cups water
- 1½ tablespoons unsalted butter
- ½ teaspoon salt
Instructions
- Place the rice in a fine mesh strainer. Place under cold running water, swishing the rice with your hand, for 1 to 2 minutes to release excess starch. (Alternatively, place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Use a fine mesh strainer to drain the rice.)
- In a medium pot, bring the rice, water, butter, and salt to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Perfect … tasty … fluffy basmati rice recipe! Thanks!!!
I have used this recipe many times. It is the best. I love how my rice turns out every time. @onceuponachef
Turned out great !
Buttery goodness! Wow!
I bought a bag of basmati recently and when I wanted to get a reminder of the rice to water ratio, I saw this page. Got my ratio and then saw butter in the ingredients.
The rice was revolutionized!
This recipe is a keeper!
Perfect basmati, thanks for the recipe!
I am a real beginner at this – while stuck at home here in the UK I managed to learn how to cook some curries (Rick Stein’s book but using a bit less chili!) and I’m still very much following instructions. I batch-cooked 2 pints of rice for 15 minutes to your recipe and put it into 2-portion containers for the freezer. Slightly al dente going in but when you reheat in the microwave it finishes cooking to perfection!
Followed recipe and rice was too clumpy and moist. Looking for seperation of strands and this didnt do it. Will be experimenting using less liquid and using lower heat to simmer / simmer longer.
what a joke. Kept to a reciepe to the letter, rice came out pudding-like, stuck to the bottom, even tho I only kept it on a low/med heat after boiling. ruined my anniversary dinner. Never using this site again.
also portion for 4 ppl turned out to be too be barely enough for 2. all over disappointment.
My mother and I ate a full portion for supper and had 2 small portions left over for lunch. Only a person with an unusually large appetite would say this barely fed 2….unless perhaps ALL they ate was rice with nothing as an accompaniment.
That would be a mistake. I just had 8 houseguests for 6 days. Made every recipe I served from this website or cookbook to rave reviews.
So, the rice ruined your anniversary dinner? Curious-is that all you served? Also, low/med heat is probably too high. Try it again on low.
I add a bay leaf and half chix broth
This recipe is a joke. This is not how you cook this rice. This isn’t jasmine rice and shouldn’t be fluffy and sticky. This is how you cook it: Wash rice 5 times. Use a 1:1 ratio with the water. Cook for 18 minutes. DONE
People are using too much water.
Mat – I’ll bet you skipped the rinsing step……
Absolutely delicious each and every time I make it. Thank you!
Great – turned out perfectly – simple and fast- as mentioned rinsing thoroughly was the key!
If I make this rice in advance that is the best way to reheat for serving ?
Hi Niamh, I’d just reheat it in the microwave. Enjoy!